Bacon Goat Cheese Rigatoni with Balsamic Onion and Green Goddess Salad

This creamy rigatoni pasta brings together smoky bacon, tangy goat cheese and sweet caramelized balsamic onions in a rich garlic sauce. Every bite is a perfect balance of savory and tangy, with a fresh green goddess salad on the side to cut through the richness.

It’s a comforting yet sophisticated dinner that comes together in under an hour. The combination of crispy bacon, creamy sauce and bright salad makes this a complete meal that feels special enough for company but easy enough for a weeknight.

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Ingredients

6 ounce Rigatoni PastaView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

2 ounce Green Goddess DressingView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 ounce Goat CheeseView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. While waiting, wash and dry all produce. Halve, peel and thinly slice the onion. Peel and finely chop the garlic. Thinly slice the chives. Trim and thinly slice the cucumber. Crumble the goat cheese.
2. Once the water is boiling, add the rigatoni and cook until al dente, about 9-11 minutes, stirring occasionally. Reserve ⅓ cup of pasta cooking water, then drain the pasta.
3. While the pasta cooks, heat a drizzle of cooking oil in a large pan over medium heat. Add the sliced onion and a pinch of salt and pepper. Cook, stirring occasionally, until softened and lightly browned, 8-10 minutes. Stir in the balsamic vinegar and 2 tablespoons of water. Cook, stirring, until the onion is caramelized and jammy, 2-3 minutes more. Transfer to a small bowl and wipe out the pan.
4. Return the same pan to medium-high heat and add the bacon. Cook, turning occasionally, until crispy, 6-10 minutes. Transfer to a paper-towel-lined plate. Carefully discard the bacon grease, wipe out the pan and let it cool slightly. Once the bacon is cool enough, roughly chop it.
5. Melt 2 tablespoons of butter in the pan over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Stir in the cream sauce base, chicken stock concentrate and the reserved pasta cooking water. Bring to a simmer and cook until slightly thickened, 1-2 minutes. Add the drained rigatoni, caramelized onion, chopped bacon and half the chives. Toss to combine, then season with salt and pepper to taste.
6. In a large bowl, toss the mixed greens, sliced cucumber, green goddess dressing, a drizzle of olive oil and a pinch of salt and pepper. Divide the rigatoni among bowls, top with crumbled goat cheese and the remaining chives. Serve the salad on the side.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne or fusilli works well. Adjust cooking time according to package directions.

How do I make this dish vegetarian?

Omit the bacon and use a vegetable stock concentrate instead of chicken. You can add sautéed mushrooms for extra umami.

Can I prepare the salad in advance?

The salad is best dressed just before serving to keep the greens crisp. You can prep the cucumbers and dressing ahead, but toss only when ready to eat.